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1
Remove grape leaves from jar carefully.
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2
Rinse the leaves under cold water trying to preserve each leaf.
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3
Open leaves and place in colander let leaves drain but do not let dry out.
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4
Par-Cook rice in water for about 1/2 the normal cook time and rice is still firm.
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5
In pan cook meat, onions with 1Tbsp pure olive oil until completely cooked.
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6
Discard any juice or extra oil from cooked meat.
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7
In bowl mix cooked rice, meat onions and scallions.
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8
Mix in juice of one lemon.
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9
Salt and pepper mixture to taste.
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10
Assembly - one leaf at a time.
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11
Lay a leaf with shiny side down on to work surface.
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12
Scoop a rounded and packed tsp of the mixture and place it on the leaf where the veins join to become a stem.
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13
If there is a stem just pinch it off and discard it.
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14
Fold the sides of the leaf in towards the middle.
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15
Roll the leaf up towards its point and keep tucking in the sides as you roll.
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16
You want a firm package.
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17
Use olive oil to grease the bottom and sides of a large sauce pan.
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18
Place the stuffed and folded leaves carefully on the bottom of the pan with seams facing downwards,.
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19
Once the bottom of the pan is covered proceed to fill the next layer with more stuffed leaves until you run out of leaves.
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20
Pour juice from one large lemon over layered stuffed leaves
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21
Boil 5 cups of water
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22
Pour water over layered stuffed leaves in sauce pan.
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23
Place a heavy dish on top of the stacks of layered leaves, so that they are being pressed down.
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24
Bring to boil.
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25
Lower flame and simmer, covered with heavy dish pressing down on layers for 45 minutes.
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26
Remove from heat and let cool for 1 hour.
